Apple, Caramelized Onion, and Spinach Quesadillas

I tried this quesadilla recipe not only because I liked the flavor combinations, but because it was baked in the oven instead of fried in a pan, so I was curious. The original recipe called for 15 minutes at 425 °F, but with some trial and error, I’m recommending 10 minutes at 400 °F instead (like those in the last photo).

8 (8”) flour tortillas
16 oz. lactose-free white cheddar cheese
1 Honeycrisp apple, thinly sliced
2 cups spinach (I used arugula)
1 cup caramelized onions

Preheat oven to 400 °F.

Line 2 large baking sheets with parchment paper. Grease the parchment with cooking spray or apply olive oil with a brush.

Working with one tortilla at a time, layer 1 oz cheese, 1/4 cup spinach, 1/8 cup caramelized onions, a few apple slices then 1 oz more cheese onto one half of each of the tortillas.

Fold in half and brush with olive oil. Arrange on a parchment lined baking sheet and bake for 10 minutes, until golden brown and crispy.